Pancakes with milk - general principles of cooking
Pancakes on milk - one of the most common recipes used by housewives. Such pancakes are thin, light and very tasty. Wheat flour is most often used; buckwheat or oatmeal can also be taken.
The thickness of the pancakes depends on the flour used. The thinnest pancakes in milk are made from wheat flour. Much depends on the quality of flour - it is desirable to take products of the highest grade and fine grinding. From flour of the second grade or flour with bran, thicker and fluffy pancakes will be obtained.
From oatmeal or buckwheat flour pancakes are the most loose. You can also experiment and try to make pancakes with milk from a mixture of different types of flour.
Pancakes in milk can be cooked with or without yeast. In the latter case, add the soda or baking powder to the dough. After the dough has reached the desired consistency, it is time to bake the pancakes themselves. Perhaps the first time you can not bake the perfect pancake.
However, for the third or fourth time smooth and tidy pancakes will come out. When pouring dough, the pan should be kept at an angle and make circular motions so that the dough is evenly distributed on the surface. After browning the underside of the pancake, hook it with a spatula and turn it over to the other side. Fry pancakes on each side until golden brown.
Pancakes are baked only on a heated pan, greased with butter or vegetable oil.
On the finished pancake be sure to put a piece of butter - after that the pancakes will become more elastic and tender. They serve pancakes in milk with sour cream, sugar, honey or jam. You can also wrap in pancakes any stuffing: cottage cheese with raisins or dried apricots, meat, chicken with mushrooms, cabbage with rice and egg, smoked chicken or salmon or any sweet fillings.
Pancakes with milk - preparing food and dishes
The success of cooking pancakes with milk depends largely on the type of dishes used. It is best to take a cast iron skillet for baking.
If it is not available, any pan with a thick bottom and a non-stick coating will do. The size of the pan should match the desired diameter of pancakes. The dishes will also require a bowl in which the dough, scoop, spatula, fork or whisk, knife and brush will be kneaded to grease the pan. From the additional devices you will need a mixer - with its help you can easily stir the dough and break all the lumps.
Preparation of products consists in sifting flour, measuring the required amount of sugar, salt and other bulk products. Milk is usually heated.
If yeast is used, they are diluted in a small amount of warm milk or water. You also need to melt the butter in advance.
Recipes for pancakes with milk:
Recipe 1: Pancakes in Milk
Pancakes on milk are very thin and light, they can be eaten with sour cream, honey or any filling to be wrapped in them. The recipe uses flour, sugar, eggs, salt and milk.
- Milk - 0.5 liters;
- 3 eggs;
- 1-1,5 glasses of flour;
- Sugar - 0.5-1 tbsp. l .;
- Salt - half a teaspoon;
- Vegetable oil - 15-30 ml.
Break eggs into a deep bowl and beat with a fork. Pour in half the milk. Add sugar and salt to the mixture. All thoroughly mixed. The amount of sugar depends on the filling with pancakes.
For sweet pancakes, you can add a little more sugar, and for meat and salty sugar fillings, respectively, should be less.
Sift flour and gradually pour to the milk-egg mixture. Flour all at once is better not to pour - you need to look at the consistency.
Then pour in the remaining milk and mix everything thoroughly. To avoid lumps, it is better to use a mixer. If necessary, add some more flour. The dough should have the consistency of liquid sour cream. The dough should be moderately thin, but not watery. In too thick dough, you can add more milk, and in the liquid - flour. In the finished dough add vegetable oil. If you add butter, pancakes turn out to be blush and porosity. Preheated pan grease with butter and begin to fry pancakes in milk. When pouring dough, the pan should be kept at an angle and in a circular motion to evenly distribute the dough. Everything should be done quickly. Fry the pancake until golden brown and turn it over. If the pancakes are torn, then not enough flour.
Recipe 2: Pancakes in Milk “Openwork”
Such pancakes with milk are made with openwork, tender and thin. In addition to the main ingredients, the recipe uses some soda and kefir - these are the ingredients that make pancakes so airy.
- One and a half glass of flour;
- Sugar - 1 tbsp. l .;
- Eggs - 2 pcs .;
- Salt - half a teaspoon;
- A glass of milk;
- Half a liter of kefir;
- 1 tsp. soda;
- Vegetable oil.
Kefir pour into the pan and slightly heated. We break eggs into kefir, add sugar and salt. All thoroughly mixed, add soda. Then pour the flour and mix everything with a mixer. Lumps in the test should not be. The dough on the consistency should be like a thick sour cream.
Bring the milk to a boil and begin to pour into the dough in a thin stream, stirring continuously. You can add a little more flour to too thin dough. Then add 15-30 ml of vegetable oil and mix everything again. Bake pancakes better in a cast iron pan. Grease a heated pan with butter and begin to bake pancakes with milk.
Recipe 3: Pancakes on milk with starch and vanilla
In this recipe, you can make thin and very tasty pancakes with milk. The recipe is so good that it is not recommended to change the proportions. Pancakes are fried very quickly - 1 minute for each side.
- Half a liter of milk;
- 4 tbsp. l potato starch (no slide);
- 4 tbsp. l flour (with a slide);
- 4 eggs;
- Salt and sugar - to taste;
- Vanillin - to taste;
- 30-45 ml of vegetable oil.
Mix flour, salt, sugar, starch and vanilla. Milk is heated. We break eggs and pour milk in a thin stream. All mix thoroughly and add oil. Leave the dough for about 20 minutes. Heat the pan and grease with butter. Pour the dough so that it evenly covers the surface of the pan with a thin layer.
As the starch sinks to the bottom, it is recommended to mix the dough before each scoop. Even if it seems that the dough is liquid - no need to add flour. Pancakes should be very thin and “lace”.
Such pancakes can be stuffed with smoked chicken or fish, cottage cheese with raisins or garlic-cheese mixture. Options - the mass.
Recipe 4: Pancakes with “Choux” milk with yogurt
Custard pancakes with milk and yogurt have a specific structure, but they are no less tasty. The recipe uses milk, flour, sugar and salt, baking powder and milk with yogurt. Such pancakes are sure to appeal to both adults and children.
- A quarter of a teaspoon of salt;
- Sugar - 3-4 tbsp. l .;
- 250 ml of boiling water;
- 1 teaspoon baking powder;
- 8-9 Art. l flour;
- 250 ml of milk and yoghurt each;
- 2 eggs;
- 9. Vegetable oil.
Beat the eggs with salt and sugar. Pour in milk and yoghurt, mix everything thoroughly. Pour the flour and mix the mixture until smooth. The dough consistency should resemble sour cream. Then pour baking powder, but do not stir! Then pour cool boiling water.
Grease hot pan with vegetable oil and fry pancakes on each side. You do not need to pour the dough too much, otherwise the pancakes will be thick. For each hot pancake put a piece of butter.
Recipe 5: Pancakes on milk and yeast
Yeast pancakes with milk are very tasty and lush. Ideal for both sweet and salty fillings.
- 330 g of flour;
- 2.1 large egg;
- 20 g sugar;
- 7 g of yeast and salt;
- 25 g butter;
- 550 ml of milk.
Heat the milk, cast a small part and dilute the yeast in it. Leave about 10 minutes. For fresh yeast you need 20 minutes.
In another part of the milk, dilute the salt and sugar, then add the milk with yeast. All mix, break the egg and add the flour. Pour ghee into the dough and beat everything with a mixer. The resulting dough should have the consistency of liquid sour cream. Leave the dough in a warm place for 3-4 hours. Stir periodically.
We bake pancakes on a frying pan heated with butter. The thickness of the pancakes is about 3 mm.
Recipe 6: Pancakes on milk with yogurt
Another simple, but delicious recipe for pancakes with milk. The difference between such pancakes and other recipes is the use of yogurt.
- 2 eggs;
- Half a cup of sugar;
- One and a half glasses of yogurt;
- Half a glass of milk;
- A teaspoon of soda;
- A quarter of a teaspoon of salt;
- 2 cups flour;
- 45 ml of vegetable oil.
Beat eggs with sugar and salt, then pour in the yogurt. Sift flour and gradually pour with soda. Whip the dough with a mixer, then pour in the milk and mix everything again. Cover the container with the dough with a napkin and leave for half an hour.
The dough then thickened slightly, so you can add a small amount of boiled water. The consistency of the dough should resemble liquid sour cream. Add vegetable oil and mix everything well. We bake pancakes on a frying pan heated with butter on both sides.
Pancakes with milk - secrets and tips from the best chefs
- If the pancakes are constantly being torn, try adding more flour to the dough. If, on the contrary, they are very dense and thick, then you need to pour in some warm milk;
- If pancakes are baked for the filling, it is better to fry the pancake on one side only. The filling is laid out in such a case on the fried side. The other side is browned in a pan or oven.
The most common mistakes in the process of making pancakes with milk:
- Too much whipping of the dough leads to the fact that pancakes can become “rubber”;
- If the soda was not sufficiently redeemed, ready-made pancakes can have an unpleasant taste;
- It is necessary to correctly determine the number of eggs. An overabundance in egg dough will make pancakes look like omelettes or scrambled eggs, and with a lack of eggs, pancakes can fall apart;
- In order not to burn the edges of the pancakes, you do not need to shift sugar into the dough;
- Too much in the butter dough will make the pancakes too fat, shiny and tasteless.